Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals

Outline:Examines the impact of microbiological studies on the future value of the food supply Details the assessment, benefits, risks, and consumer understanding of functional foods Presents current reviews and production strategies for nondigestible carbohydrates Studies the digestibility and in vivo evaluation of recombinant milk proteins and peptides Explores the legal implications of biotechnological globalization Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals assembles a broad spectrum of perspectives from specialists in academic, governmental, and industrial research settings to demonstrate the influence of biochemistry and biotechnological applications on functional food developments. It analyzes the nutritional and physiological benefits of functional foods, the effect and development of active ingredients in functional foods, and current consumer and regulatory issues that will influence biotechnological advancements in the food industry. Illustrates the expanding role of functional foods and nutraceuticals in the promotion of human health. This guide specifically focuses on topics that have not been covered in depth in other texts on the subject. It considers the impact of microbiological studies on the future value of the food supply, the assessment, benefits, risks, and consumer understanding of functional foods. This text also addresses current reviews and production strategies for nondigestible carbohydrates, the digestibility and in vivo evaluation of recombinant milk proteins and peptides, and the legal implications of biotechnological globalization.